INDICA INSTITUTE

Spaghetti with Grilled Squid, Cherry Tomatoes & Basil * 500 g spaghetti * 800 g squid, cleaned * 400 g cherry tomatoes, washed and halved * 3 cloves garlic, smashed * 1 chili, finely diced * Large handful fresh basil * 3 lugs olive oil * Kosher salt * Zest and juice of 1 lemon * Clean your squid well. Toss in a little olive oil and kosher salt and set aside. * Wash and halve your cherry tomatoes. Season with a pinch of salt and set aside. * Get a large pot of water on to boil. Salt it generously once boiling. * Smash your garlic and finely dice your chili. * Get your grill ripping hot. Grill the squid until charred and just cooked through. Set aside. * In a large pan over medium-high heat, warm your olive oil. Add the garlic and chili and sauté until fragrant, about 1-2 minutes. * Add the cherry tomatoes to the pan and let them break down slightly, 3-4 minutes. * Drop your pasta into the boiling water and cook to just under al dente. * Slice the grilled squid into rings or pieces and add to the pan with the tomatoes. Toss to combine. * Transfer the pasta directly from the pot into the pan using tongs, bringing a little pasta water with it. Toss everything together and finish cooking in the sauce, adding more pasta water as needed to loosen. * Add the lemon zest, a squeeze of lemon juice, and a big handful of basil. Toss once more and taste for seasoning. * Plate and serve immediately. If you want a version of this dish adapted to your dietary restrictions, comment PASTA below and I'll send you a link.